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Rib Bits - What to do?

post #1 of 13
Thread Starter 
I've got a few pounds of bits and pieces of skirt meat and non-boney ends I trimmed off side-ribs, I was thinking of working this into either mac and cheese or beans on the MES 30 this weekend. How long do you generally smoke these little bits? I was thinking maybe smoking the meat Friday night and using it Saturday, thats of it makes it to then ;-)

I've also got the rib tips separate, are they handled the same as a full rack? (I've been doing 3-2-1 for sides.) Thanks!
post #2 of 13

the skirt meat I normally put it on the smoker when I do ribs so I can have a snack about half way through.

post #3 of 13

burnt ends style?

post #4 of 13
Thread Starter 
Quote:
Originally Posted by grey View Post

burnt ends style?


I searched up a post on here about pork burnt ends. That's it now I have to try it!
post #5 of 13

I've only made them into sandwiches when done.  Good luck!

post #6 of 13
I put that meat in the freezer and use it for my Sunday gravy. (Meat sauce). I heard a lot of guys on here use it for sausage as well.
post #7 of 13
Thread Starter 
Burnt ends it was. And delicious too. The skirt meat is cooked up for beans tomorrow.
urubary3.jpg
post #8 of 13

They look great.

post #9 of 13

what time tomorrow ? looks good

post #10 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

They look great.


Thank you looking forward to the rest for breakfast with bacon and fried taters.
post #11 of 13
Thread Starter 
Quote:
Originally Posted by james1nc View Post

what time tomorrow ? looks good


Haha thanks around 6 when the wife gets home!
post #12 of 13
Looks delicious from here! Lotsa great ways to use those rib tips, but I really like yours...icon14.gif

Red
post #13 of 13

WinCo has 3 lb COV bags of riblets on sale this week at $1.48/llb; tight budget this month (paying for last month's tests at Dr's.) - dang, wanted to buy a few bags to play with!  And were they meaty, too!  Oh well, mebbe next month will be better!

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